Tiki-inspired brunch

Weekends just got better in downtown Ferndale as Tigerlily, 231 W. 9 Mile, opens early with the launch of a special “Aloha Brunch” menu featuring tiki-inspired breakfast and lunch offerings from 10 a.m. to 3 p.m., Saturdays and Sundays. Tigerlily’s Aloha Brunch menu includes a blend of traditional brunch classics and those with unique tiki flavors, such as Eggs Benedict served over a bao bun, and protein choices like glazed ham, spam, Kalua-style pork, house-made lox and lobster. On the sweeter side, Tigerlily Executive Chef Bruce Allen has whipped up Big Island Pancakes — a Hawaiian-style pancake that’s bigger and fluffier than classic flapjacks — available with toppings like liliko’i (passionfruit) butter, yuzu blueberry sauce, berry compote, or served with karaage chicken bites for a unique take on chicken and waffles. Aloha Brunch also features a selection of libations, including mimosas (available by the glass or tower), Bloody Mary, bellini and other classic brunch drinks. Brunch classics, such as biscuits and gravy, bacon and eggs, corned beef hash, and egg scrambles are available, as well as breakfast sandwiches made on toasted Japanese milk bread. Chef Allen, a longtime pitmaster who headed up the barbecue programs at Rosie O’ Grady’s, Woodpile BBQ, and Cattleman’s, left his executive chef position earlier this year at Braglio Farms Hospitality, in Baltimore, to help launch a new menu concept with Hometown Restaurant Group. In addition to the new brunch menu, Allen has revamped some of the dinner menu at Tigerlily, such as returning the beloved bao buns to the menu, and fusing slow-smoked brisket, pork and other flavors into ramen, hibachi and other dishes. 231 W. 9 Mile Road, Ferndale tigerlilyferndale.com